Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/12/24. See terms.
Join now
Photo of Prosciutto pork with fennel and pears by WW

Prosciutto pork with fennel and pears

4
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
In this easy yet stylish dish, pork shares the plate with three favourite flavour partners - fennel, sage and pear.

Ingredients

Pork fillet or tenderloin, raw

480 g, (buy 2x 300g fillets), fat trimmed, halved

Fresh sage

15 g, (8 leaves)

Prosciutto fat trimmed

4 slice(s), fat trimmed

Fennel

2 small, cut into thin wedges

Red onion

2 medium, cut into thin wedges

Pear(s)

3 medium, peeled, quartered

Balsamic vinegar

2 tbs

Oil spray

1 x 3 second spray(s)

Olive oil

2 tsp

Baby spinach

3 cup(s), (90g)

Instructions

  1. Preheat oven to 200ºC or 180ºC fan-forced. Top each pork fillet with 2 sage leaves then wrap a piece of prosciutto around the centre of each pork fillet. Set aside.
  2. Place the fennel, onion and pears on a large baking tray lined with baking paper. Lightly spray with oil and drizzle with 1 tablespoon of the vinegar. Bake for 30 minutes or until tender.
  3. Meanwhile, spray a large non-stick frying pan over high heat. Add pork and cook, turning, for 1–2 minutes each side or until browned. Transfer to a baking tray. Bake for 10–12 minutes or until pork is just cooked through.
  4. Whisk together the oil and remaining vinegar. Place the roasted fennel, onion and pears in a large bowl with the spinach and toss gently to combine. Divide salad among serving plates and drizzle with the balsamic dressing. Serve with prosciutto-wrapped pork.

You might like

You might like